Zucchini and Parsnip Hash Browns with Sunny Side Up Eggs

The creaminess from sunny side up eggs over sauteed zucchini and parsnips makes to a tasty breakfast or dinner.  I topped mine with fresh avocado and salsa. 

Ingredients:

2 zucchini diced

1 parsnip peeled and diced

½ onion diced

1 tablespoon extra virgin olive oil

1 garlic clove

1 teaspoon white wine vinegar

¼ cup chopped roasted red peppers

¼ cup chopped fresh parsley and/or cilantro

3-4 large eggs

¼ cup shredded cheese (I used shredded pepper jack)

Salt and pepper

Toppings: avocado, salsa, nonfat plain Greek yogurt

Directions:

1. Dice zucchini, parsnip, and onion.
2. Heat a nonstick pan over medium low heat.  Add olive oil. Sauté vegetables and garlic for five minutes.
3. Add red peppers, white wine, and parsley/cilantro. Cook for five more minutes.
4. Smush the vegetable mixer together to make a patty.
5. Make 3-4 wells. Crack the eggs into the indentations.  Cook for about 4 at medium heat minutes until egg whites are set and yolks are still runny.
6. Sprinkle shredded cheese over dish.
7. Serve with desired toppings.